Move Over, Here Comes Big Papi

When Big Papi’s opened over July 4th weekend, without so much as a sign out front (a giant neon wurst still sits on the roof, a vestige of the previous tenant, the late lamented Atlas Sausage) it did a booming business simply on the strength of the aroma of smoke and meat from the barbecue pit outside, which perfumes the neighborhood for blocks.

The BBQ is the real deal, and the meats were excellent even dry. Says GVDub: “Their rub was superb–a hint of sweet, a hint of spice, a hint of salt, all nicely balanced by the kind of smoky flavor that only comes from the proper ‘low and slow’ cooking over a well-banked fire. The pork ribs were fall-off-the-bone tender and the beef ribs were appropriately chewy, but not overly so. The chicken was beautifully permeated with smoke, tender, and still juicy.”

The sauces were really good too, more vinegar-based than sweet (Memphis rather than Kansas City), setting off the meat’s natural sweetness nicely. The hot sauce doesn’t blast its way through your mouth, but lets its heat sneak up on you.

pizzafreak raves about the chopped pork sandwich, but wasn’t quite so keen on the mild sauce that comes on top. “The pork was out of this world, wonderfully charred on the edges, the meat just a bit pink, fabulous aroma, wonderful taste.”

It’s a classic family-run joint, and there’s pretty much always family hanging out there. Since the only furnishings are four picnic tables, eating in is naturally family-style.

OK, not everything is perfect at this joint–the beverage assortment is limited to Pepsi products and Mexican sodas. Still, the menu seems to be a work in progress–cornbread is coming, and the owner says he’s working on getting a larger pit. Dare we dream of whole barbecued pigs??!!

Plates come with choice of two sides. Small is $5-6 depending on the meat; large $8-9. “The Hookup” combo platter is $12, and you can also get meats by the pound.